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Herb Salt

Herb Salt

Author note: The method behind this herb salt comes from Food52. The herbs used and amounts noted are from my own kitchen experiments and reflect the most successful herbs from A Pleasant Little Garden. Feel free to use the herbs which are the most readily available from your garden. Read more about summertime garden recipes in The Dallas Morning News (click here).

1 cup sage leaves

1 cup thyme leaves (I do include the branches, if they are not too thick)

2 cups basil leaves, lightly packed

2 cups rosemary leaves (about 10 branches worth)

2 cups parsley leaves (save the stalks for soups and stocks!)

26.5 ounces sea salt.

Heat the oven to 170 degrees.

Wash and thoroughly dry the herbs.

Place half of the salt on a rimmed baking sheet. Cover the salt with the herbs.

Add the remaining salt on top of the herbs.

Place in the oven and bake for 6 hours, or until the herbs are thoroughly dried.